Vegan Scallops!
Ingredients
- 3 large king oyster mushrooms
- 1 large garlic clove, pressed or minced
- 2-3 tbsp white wine
- Juice and zest of 1 lemon
- 1 scallion, sliced
- FRESH parsley, roughly chopped
- FRESH chives, sliced
- 1/4 – 1/2 tsp kelp flakes
- 1 tbsp dulse flakes
- Dried red pepper flakes to taste
- Freshly ground black pepper to taste
- Salt to taste
- 1 package brown rice noodles or pasta of choice, cooked per package directions
- 1/4 – 1/2 cup reserved pasta cooking water
Method
- Preheat grill to highest/hottest temp. Place mushrooms on hot grill grate and cook for up to a total of 4 minutes, turning at 1 minute intervals. Remove promptly. When cool enough to handle slice off the brown caps & reserve for another use. Slice the mushroom stems into scallop size thickness, cover and set aside
- To a large non-stick skillet, add the garlic, lemon juice, wine, garlic, herbs and seasonings; cook over low heat until fragrant, tossing frequently
- Turn the heat up to medium-high, add the scallops cook for 1-2 minutes or just until heated through (see note)
- If additional moisture is desired add pasta cooking water 1 tbsp at a time, toss gently
Notes
- Aim for mushrooms that will slice into scallops smaller in size than a sea scallop but larger than a bay scallop
- King oyster mushrooms become tough & rubbery when over-cooked, so cook them very briefly over very high heat.